What they say:

Flank has been making waves in Brighton thanks to its inventive menu and sustainable approach to cooking, and even took on the unenviable task of getting a mostly positive review from famous food frowner Jay Rayner. But now head chef Tom Griffiths has his sights set on the big city, bringing this sustainable meat and plant based menu to East London.

What we say:

While details are a bit thin on the ground at the moment, it’s safe to assume the ‘nose-to-tail’ philosophy of the former pop-up will continue into its permanent location. So expect a menu populated with fermented, braised and cured speciality dishes, such as seared bavette Dexter steak with a watercress puree, Sussex mushrooms and pan jus. Vegetarian eaters will be happy too, thanks to the addition of dishes like BBQ cauliflower with pickled cauliflower leaves, cauliflower puree, truffle, Cornish Yarg cheese, raw apple and elderflower.